Cinnamon Rolls

Cooking with Kids


Dough Ingredients:

    • 4¼ - 4¾ cups flour (all-purpose or bread flour)
    • 1 package active dry yeast
    • 1 cup milk
    • 1 cup mashed cooked potato
    • 1/3 cup butter, melted
    • 1/3 cup granulated sugar
    • 1 tsp salt
    • 2 eggs
    • 1 teaspoon vanilla

Filling Ingredients:

    • ¼ cup butter, softened
    • ½ cup packed brown sugar
    • 1 tablespoon ground cinnamon

Simple Icing Ingredients:

    • 4-6 teaspoons milk
    • 1 teaspoon vanilla
    • 1 ½ cups powdered sugar

Cream Cheese Icing Ingredients:

    • 3 oz. softened cream cheese
    • 2 tablespoons softened butter
    • 1 teaspoon vanilla
    • 2½ cups powdered sugar

DOUGH Instructions:

  1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash potatoes and set aside 1 cup.


  1. Prick unpeeled potato all over with a fork. Microwave on high for 5-7 minutes or until tender. Cut the potato in half and scoop the pulp out of the skin into a small bowl, discarding the skin. Mash the potato with a potato masher, electric mixer, or food processor.
  2. In a large bowl, mix the yeast and 2 tablespoons sugar. In a saucepan, warm the milk over medium heat just until warm (120-130°F). Pour the warm milk into the large bowl with the yeast and sugar. Stir and let sit until foamy, about 5 minutes.
  3. Add mashed potatoes, butter, remainder of the sugar, salt, eggs, vanilla and 1½ cups flour; beat until smooth. Using a wooden spoon, stir in as much of the remaining flour as you can.
  4. Turn the dough onto a floured surface. Knead in enough of the remaining flour to make a somewhat soft dough that is smooth and elastic, about 3-5 minutes. Place in a lightly greased bowl; turn once to grease top. Cover and let rise in a warm place until double in size, about 1 hour.
  5. Punch dough down. Turn onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a 13x9x2 inch baking pan and set aside. Prepare the filling.
  6. For filling: in a small bowl, stir together the brown sugar and cinnamon; set aside.
  7. Using a rolling pin, roll the dough into an 12x18-inch rectangle. Spread the softened butter over the dough within ½ inch of the edges. Sprinkle the cinnamon-brown sugar filling over the buttered dough.
  8. Roll up the rectangle starting with a long side and rolling tightly. Pinch the seams down to seal. Slice the rolled rectangle into 12 equal pieces using a sharp knife or dental floss. Arrange the pieces in the prepared pan, spacing them equal distance apart. Cover and let rise in a warm place until about double in size (about 30 minutes).
  9. Preheat the oven to 375°F. Bake for 25-30 minutes or until golden and cooked through. Cool in the pan for 10 minutes. Remove from the pan and spread with prepared icing.

ICING Instructions:



  1. Combine milk and vanilla in a bowl.
  2. Add in powdered sugar a little at a time, stirring as you go. Do this until it is the consistency you want.


  1. Place softened cream cheese, softened butter and vanilla in a bowl. Stir until it is combined and smooth.
  2. Add in powdered sugar a little at a time, stirring as you go. Do this until it is the consistency you want.

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